Fine Tyrolean dried fruit bread

Ingredients for 3 servings:

• 300 g flour
• 25 g yeast
• 1 m.-sized egg(s)
• 60 g butter
• 1 pinch of salt
• some milk
• some milk
• 300 g prunes (dried plums)
• 150 g fig(s)
• 200 g dried fruit (dried pears)
• 150 g raisins
• 40 g candied lemon
• 60 g candied orange peel
• 40 g dates
• 50 g pine nuts
• 50 g almonds
• 150 g nuts
• 120 g powdered sugar
• Cinnamon
• Clove powder
• 1 lemon(s), untreated, zest and juice
• rum
• 1 egg(s) or
• Coffee, boiled
• n. B. Nuts
• n. B. almond(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

To make the filling, pit the dried plums and boil the dried pears in water until soft. Then dice the dried plums, figs, dried pears, candied lemon peel, candied orange peel, and dates. Leave the nuts and almonds whole or roughly crush them. Mix all of the filling ingredients well. If the mixture is too thick, add a little milk. The filling should set overnight. Mix the dough ingredients with a little warm milk to form a medium-firm dough, let it rise for about 30 minutes, and then knead the filling into it. Shape 1/4 to 1/2 kg pieces of dough into patties and place them on a baking sheet. Let them rest for another 30 minutes, brush with egg (or black coffee), decorate with nuts and almonds, and bake for one hour at medium to high heat (about 200°C). Tip: If you have any pickled dried fruit left over from the Christmas liqueur, it’s perfect for this fruit bread! Adding more rum isn’t necessary.